#burgundy wine

[askwhatsforlunch]

Lapin à la Moutarde (Mustard Rabbit Stew)

On a chill and wet Sunday, this flavourful Lapin à la Moutarde is a delicious way to warm up! Have a good one!

Ingredients (serves 4):

2 tablespoons olive oil

1 tablespoon Dijon Mustard oil

1 beautiful rabbit, prepared by your butcher (gutted and beheaded, that is!)

1 tablespoon butter

1 large onion

2 heaped tablespoons whole-grain Dijon Mustard

2 heaped tablespoons Dijon Mustard (or even better, Moutarde de Bourgogne)

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 level tablespoon plain flour

3/4 cup dry white wine, like a Burgundy Hautes-Côtes-de-Nuits

1 1/4 cup water

1/2 tablespoon demerara sugar

In a large Dutch oven, heat olive oil and Mustard oil over a high flame.

If not cut by your butcher, cut the rabbit into large pieces. Add rabbit pieces to the Dutch oven, and brown, at least a couple of minutes on each side.

Once the rabbit is well-browned, transfer to a plate. Set aside.

Reduce heat to medium-high, and add butter to the Dutch oven.

Peel and thinly slice onion. Once the butter is just foaming, stir in the onion, and fry, until softening and just browning, about 4 minutes.

Add whole-grain Mustard and Moutarde de Bourgogne to the pot, and cook, 1 minute.

Returned reserved rabbit pieces, and their resting juice to the Dutch oven, coating well in mustard. Season with fleur de sel and black pepper. Cook, 1 minute.

Sprinkle with flour, and give a good stir. Cook, another minute.

Deglaze with white wine, stirring well to loosen brown bits. Finally, stir in water. Bring to the boil.

Once boiling, reduce heat to medium and cover with the lid. Simmer, at least one hour.

Before serving, increase heat back to high, and sprinkle in demerara sugar until dissolved. Boil quickly, until the sauce slightly reduces, a few minutes.

Serve Lapin à la Moutarde hot, onto al dente pasta, with a glass of red or chilled white Hautes-Côtes-de-Nuits.

[tkhuluq]

French Coq au Vin: A Rich and Hearty Dish

When it pertains to timeless French food, couple of recipes record the significance of convenience as well as sophistication fairly such as Coq au Vin. This famous French dish has actually a background as abundant as its tastes, as well as in this write-up, we'll look into the world of Coq au Vin, discovering its beginnings, active ingredients, prep work, as well as why it has actually gained its area as a precious cooking work of art.

The Background of Coq au Vin

Coq au Vin, which converts to "rooster in red  white  a glass of wine," has actually deep origins in French cooking practice. Its beginnings could be mapped back to country France, where farmers would certainly utilize older, harder roosters in their food preparation. To tenderize the meat, they would certainly marinate it in red  white  a glass of wine, a technique that at some point progressed right into the Coq au Vin we understand today.

The Active ingredients

The magic of Coq au Vin exists in its simpleness as well as the high top quality of its active ingredients:

Hen: While rooster was generally made use of, today's dish usually phone telephone calls for hen items, such as thighs as well as drumsticks.

Red Red  white  a glass of wine: A durable red red  white  a glass of wine, typically Wine red or Pinot Noir, works as the base for the braising fluid, instilling the recipe with deep, intricate tastes.

Aromatics: Onions, garlic, as well as carrots supply a great smelling as well as delicious base for the recipe.

Bacon: A touch of great smoky bacon includes splendor as well as deepness to the sauce.

Mushrooms: Sautéed mushrooms add earthiness as well as appearance to the recipe.

Natural herbs:  mint and tulsi as well as bay fallen leaves are frequently made use of to period the Coq au Vin.

Pearl Onions: These tiny, pleasant onions are a standard enhancement, including a ruptured of taste.

The Prep work

Developing Coq au Vin is a labor of enjoy. The hen items was initially marinated in red red  white  a glass of wine, instilling them with the wine's significance. After that, they are seared to attain a gold brownish outside. The aromatics, bacon, mushrooms, as well as pearl onions are included as well as prepared up till great smelling. The hen is gone back to the pot, as well as the red  white  a glass of wine marinade is poured over every little thing. The recipe is after that slow-cooked, permitting the tastes to meld as well as the hen to come to be tender as well as succulent.

Why Coq au Vin?

Coq au Vin is greater than simply a passionate meal; it is a party of French cooking practices. The slow-moving food preparation procedure permits the tastes to create as well as intensify, causing a recipe that's concurrently rustic as well as improved. The tender hen, bathed in an abundant, wine-infused sauce, is a testimony to the virtuosity of French food.

Verdict

Worldwide of French gastronomy, Coq au Vin is a beaming celebrity. Its background, basic yet splendid active ingredients, as well as careful prep work make it a recipe that personifies the heart of French food preparation. Whether took pleasure in in a relaxing bistro in France or ready in the house, Coq au Vin is an invite to relish the classic tastes of France. So, the following time you look for an abundant as well as hearty recipe that pays homage to French cooking heritage, take into consideration delighting in the cozy welcome of Coq au Vin.

tags : Coq au Vin, French cuisine, Classic French dish

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French Sparkling Wine that is not Champagne Bouillot Cremant de Bourgogne Grand Reserve -Episode 400

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Brianne's Burgundy Fall🍷

look one | jumper - skirt - shoes - bag

look two | dress - coat - boots - bag - tights

look three | jumper - trousers - shoes

look four | jacket - jeans - shoes - scarf

look five | top - skirt - shoes - socks - tights

♡ big fat thanks to - @serenity-cc @sentate @tauvesims @camuflajesims @backtrack-cc @dissiasims @gorillax3-cc @bbygyal123 & many more

[frankenstein-ate-my-left-shoe]

demogorgon scrunchie!! available HERE

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[askwhatsforlunch]

Kir

In France, apéritif is an institution. Especially in the weekend (naturally starting on Friday night), having a drink and a few nibbles to open one’s appetite before the meal proper (whether lunch or dinner), is close to a ritual. It can be a festive, when hosting a large crowd of friends, or an intimate household affair. That’s how we also start any meal at a restaurant, with a potent cocktail, a glass of Champagne or a Kir. This simple apéritif, named after Chanoine (Canon) Kir, a rather colourful character, who’s been Mayor of Dijon for two decades, liked good food and a good tipple, and also gave his name to the city’s Lake, mixes a blackcurrant liqueur and Burgundy white wine. And like many of the region’s specialties, is loved all across the country! Now that my sister lives there, we have a good supply of mustard, liqueur and wine whenever we visit her. I’ll toast to that with a nice Kir!

Ingredients (serves 1):

about 3 millilitres/1 fluid ounces (2 tablespoons) Crème de Cassis (Dijon blackcurrant liqueur)

well-chilled Bourgogne Aligoté (Burgundy dry white wine), to top

Pour Crème de Cassis in a small wine glass. Top generously with chilled Bourgogne Aligoté.

Enjoy your glass of Kir with a few, warm.

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sometimes i think about what would have happened if richard had died instead of henry and the rest of the book had been narrated the song of achilles style and it hurts

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Fall trends 2024: burgundy colour, this boots, tall socks

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Carolina Herrera Lipstick 💄

[mrs-trophy-wife]

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[liettaloveslemons]